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Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular

Rosalinda Urso1, Giuseppe Comi, Luca Cocolin

  • 1Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Marangoni 97, Udine, Italy.

Systematic and Applied Microbiology
|March 3, 2006
PubMed

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